Decadent Dragon Bakery » Starting a Food Business http://decadentdragonbakery.com desserts crafted with gourmet, local and unique ingredients. Sun, 15 Dec 2013 04:44:58 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Support Little Bee Pops! http://decadentdragonbakery.com/support-little-bee-pops/ http://decadentdragonbakery.com/support-little-bee-pops/#comments Fri, 05 Apr 2013 23:08:03 +0000 http://decadentdragonbakery.com/?p=1868 I wanted to take a moment to get the word out for a food business in the Bay Area. Little Bee Pops, a local Popsicle business, is fundraising money via Kickstarter. Their fundraising campaign is almost over, and they haven’t met their fundraising goals yet. Kickstarter is an all-or-nothing fundraising model, so they really need your help!

**Support Little Bee Pops**

Watch the Video

Fund their Kickstarter!

Little Bee Pops Kickstarter

Little Bee Pops

 

You can learn more about Little Bee Pops on their website. They’re local, make awesome food and really deserve your support. $5, $25 or $100 – whatever you can spare. You’ll get free popsicles (and other prizes). Plus you’ll be super cool for helping fund a local food startup business!

Update 4/6/13: Just doubled my pledge!  (I had an old Visa giftcard with some money on it, maybe you do too?)

Please consider donating!

– Beth

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5 Trending Foods from the Winter Fancy Food Show http://decadentdragonbakery.com/5-trending-foods-from-the-winter-fancy-food-show/ http://decadentdragonbakery.com/5-trending-foods-from-the-winter-fancy-food-show/#comments Sat, 02 Feb 2013 16:30:48 +0000 http://decadentdragonbakery.com/?p=1210 The 2013 Winter Fancy Food show was the biggest and boldest to date. Food entrepreneurs served up tremendous variety and some really cool new options. I wanted to share a few of the more interesting treats ‘n trends presented at the Winter Fancy Food Show this year.

Winter Fancy Food Show - Gluten Free Flour

Cup4Cup GF Flour

Gluten-Free. Old news, I know. But gluten-free foodies will be pleased to hear about new products entering the market. In particular, Cup4Cup drew a big crowd, introducing their new pizza crust mix. Yes, celeb chef Thomas Keller was there! Very interested to test this new mix out.

Tropical. In the last year, coconut has [apparently] become one of the top 5 food trends in the industry. It’s even popular with the mixology crowd! Other tropical flavors are in, particularly from Hawaiian vendors. One vendor, Kona Bar, featured a terrific Passion Fruit “Lilikoi” chocolate bar. Chocolate + Passionfruit makes a great combination!

Winter Fancy Food Show - Crystallized Flowers

Crystallized Flowers

Crystallized Flowers. One vendor, Fresh Origins, is now offering a variety of fresh and crystallized flowers. Their crystallized flowers make stunning additions to cakes, cupcakes or other dishes. Pansies, whole roses, petals, snapdragons and violas are all available. Home cooks can get their own from Gourmet Sweet Botanicals online.

Beverage Bonanza. A few manufacturers are definitely pushing the envelope. The City Bakery has a line of shelf-stable gourmet hot chocolates (liquid included!) that are [unfortunately] available only in the northeast at present. Numi also had a bunch of oddly savory teas on offer.

Whole Grains. Remember chia pets? Well, now you can get chia seeds in your cereal. Hemp, dukkah, quinoa and chia seeds were all whole grains featured at this winter Fancy Food Show. Customers are demanding whole foods, and the market has responded with a variety of grains from all over the world. It’ll be interesting to see which catch on with consumers.

Winter Fancy Food Show - Grande Marnier Gel

Grande Marnier Gel            (Credit: Jordan Miller)

Honorable mentions:

Grande Marnier Concentrate Gel – Because who doesn’t want their favorite liqueur in gelatinous form? [Actually, it's a cost effective option for professional chefs.]

SugarVeil Confectionery Icing – Make flexible, bendable icing that can be draped or contoured around cake layers. People have made dresses out of this stuff!

Did you attend the Winter Fancy Food Show? Tell us what you liked best! If not, what products are you looking forward to seeing on the market? As a semi-pro or professional chef, what trends are you noticing?

– Beth

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Fancy Food Show 2013 Coming to SF Next Week! http://decadentdragonbakery.com/winter-fancy-food-show-sf/ http://decadentdragonbakery.com/winter-fancy-food-show-sf/#comments Mon, 14 Jan 2013 16:30:02 +0000 http://decadentdragonbakery.com/?p=1075 Winter Fancy Food Show 2013

For specialty food start-ups, the Winter Fancy Food Show  is the place to see and be seen. Over 1,300 vendors will be showcasing more than 18,000 specialty foods at the Moscone Center from January 20-22, 2013.

Have you heard about the winter and summer Fancy Food Shows? These events bring hundreds of industry stakeholders together to exhibit and discover innovative food products.

These vendors are just a few examples of those exhibiting at the show (and hoping for a major retailer to spot them):

Unfortunately, these trade shows are not open to the public and are limited to professionals who are affiliated with the specialty food industry. Eligible attendees include retailers, restaurateurs, distributors and other industry professionals.

Fancy Food ShowFancy Food Show 2009 (Source: Kent Wang)

This is a fantastic opportunity for new food entrepreneurs to immerse themselves in the industry and scope out the competition. Event tickets are still going for just $45.00! Prices increase after January 18, 2013.

Foodies and Newbies! If you’re not a registered food professional yet, we have another recommendation for getting in to see the show. A quick search on Craigslist (under the Gigs section) shows that quite a few vendors are still looking for on-site help during the show. If you are hired on you will probably be pretty busy but perhaps can snoop around during lunch breaks?

In addition to all the free samples and products you’ll be introduced to, the Fancy Food Show has also brought together many knowledgeable industry professionals via their Education Program. For an additional fee, you can sit in on short classes that cover everything from key industry lingo to social media/branding to creative gift basket packaging.

Summer Fancy Food ShowSummer Fancy Food Show 2011 (Source: Embajada del Ecuador)

If you’re a bit further down the road in building your food business, I urge you to consider exhibiting at these events. While competition is stiff, the exposure is huge! Being an exhibitor helps you to test your sales chops and branding in the real-world. You’ll make industry connections and get advice from the best.

Make sure you are well-prepared with marketing materials, a great website, loads of samples/handouts, necessary business permits and helping hands so you make the most of your investment.

Are you planning on attending this year’s event? Or have you exhibited/attended other industry events? Please share your stories with us!

– Beth

 


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Homemade Food Act a Big Win for Small Bakers in CA http://decadentdragonbakery.com/homemade-food-act-a-big-win-for-small-bakers-in-ca/ http://decadentdragonbakery.com/homemade-food-act-a-big-win-for-small-bakers-in-ca/#comments Tue, 27 Nov 2012 16:00:48 +0000 http://decadentdragonbakery.wordpress.com/?p=462

Food entrepreneurs have a reason to celebrate this holiday season!

The California legislature recently passed Assembly Bill 1616, California’s first Cottage Food Law, which legalizes home-based food operations in limited circumstances.

For small time bakers, this is a huge win! Much of the cost of starting a food business comes from obtaining permits and leasing commercial kitchen space for baking your products legally. This bill attempts to lower the barriers to entry and – fingers crossed – may help stimulate small business growth in the state.

Let’s examine this bill in a little more depth together. My analysis comes directly from the text of AB1616.

When is this Law Effective?
The provisions of this bill become effective January 1, 2013. (However, regulators have indicated they may need additional time to comply.)

Defining a “Cottage Food Operation” (CFO)
This bill amends the Health and Safety Code to call out a “Cottage Food Operation” as a distinct entity from “Food Processing Facilities” and their more rigorous safety requirements.

Business Structure
The bill defines two distinct categories of Cottage Food Operations (CFOs):

Class A – a “Class A” CFO may only sell directly to consumer. Eligible sales are limited to farmer’s markets, bake sales, holiday bazaars, in-person transactions.

Class B – a “Class B” CFO may sell both directly and indirectly to consumers. Those with Class B status can have their products sold at third-party retailers (like a grocery store) and to restaurants for immediate consumption. This is in addition to selling products directly to consumers.

Note: It appears counties may have the right to allow / disallow indirect food sales from other counties. We’ll see how that sorts itself out.

Business Income Limitations
Since this bill is geared towards stimulating small business, it puts gross annual sales caps on the Cottage Food Operation.

2013: $35,000
2014: $45,000
2015: $50,000

Businesses which exceed the cap will need to comply with existing regulations for commercial food production.

Business Size
A CFO may have one full-time equivalent employee, in addition to the Cottage Food Operator. Family or household members are not included in this count, so they can be enlisted to help.

Permitting Process
Direct enforcement, will likely come from our local County Health Department. However, the California Department of Public Health is charged with outlining and overseeing this enforcement statewide. We’ll see how it all shakes out.

Class A cottage food operations will need to register with their local enforcement agency and complete a self-certification checklist prior to opening for business. Inspections of Class A operations will only occur if warranted by a consumer complaint.

Class B cottage food operations will need to meet the above requirements and also obtain a permit from their local enforcement agency. This will include passing an initial site inspection by an enforcement officer. Class B inspections will occur annually thereafter.

All Cottage Food Operators and employees will need to pass a food processor course instructed by the California Department of Public Health.

Permitting costs and regulatory fees may not exceed the reasonable costs incurred by local enforcement agencies. There may be additional permits required for operating at specific venues or within your geographic area.

Labeling Requirements
The Cottage Food Operation must comply with FDA labeling requirements. In addition, labels must include the following:

  • Name of the Food Product
  • Name of the Cottage Food Operation
  • Class A: Registration/Permit number of the Cottage Food Operation
  • Class B: Permit number and the name of the county that issued the permit
  • Words “Made in a Home Kitchen” in 12-point font on the primary display panel
  • Ingredients in descending order by weight
  • Products sold without packaging (in a restaurant) must be labeled as ‘Homemade on the men

Operational Requirements
Most of these requirements are no-nonsense, and meant to keep food prepared safe for the consumer.

  • No domestic activities may occur in the kitchen during cottage food preparation
  • No infants, children or pets may be in the kitchen during cottage food preparation
  • Kitchen equipment must be clean and in a good state of repair
  • Anything in contact with food must be cleaned and sanitized prior to use
  • No rodents or insects in the kitchen or food storage areas
  • Smoking is prohibited in the kitchen during cottage food preparation
  • Employees with contagious illnesses must refrain from working
  • Employees must wash their hands properly
  • Water used must be potable

Eligible Foods
Only foods classified as “not potentially hazardous” may be produced by a Cottage Food Operation. This is to limit the risk of contamination to the consumer. A list of these foods is to be maintained by the California Department of Public Health. The initial list includes:

  1. Baked goods without cream, custard, or meat fillings, such as breads, biscuits, churros, cookies, pastries, and tortillas.
  2. Candy, such as brittle and toffee.
  3. Chocolate-covered nonperishable foods, such as nuts and dried fruit.
  4. Dried fruit.
  5. Dried pasta.
  6. Dry baking mixes.
  7. Fruit pies, fruit empanadas, and fruit tamales.
  8. Granola, cereals, and trail mixes.
  9. Herb blends and dried mole paste.
  10. Honey and sweet sorghum syrup.
  11. Jams, jellies, preserves, and fruit butter that comply with the standard described in Part 150 of Title 21 of the Code of Federal Regulations.
  12. Nut mixes and nut butters.
  13. Popcorn.
  14. Vinegar and mustard.
  15. Roasted coffee and dried tea.
  16. Waffle cones and pizelles.

Resources
FAQ Provided by CCDEH
Text of Assembly Bill 1616
FDA Food Labeling Requirements
Santa Clara Dept of Environmental Health, Food Safety Program (for my local readers)

My Takeaways
Keep in mind I’m not an expert. The analysis above is just my two cents. Overall, this law is a net positive for talented food entrepreneurs with more limited resources.

This new law may also bring current black-market operations into the fold.  The revenue generated for the state is a no-brainer. And the limitations protect both existing commercial food operations and the consumer through income caps and exempted higher-risk food categories.

One thing’s for sure: the home food industry is about to get busy in California! If you think it may be for you, I recommend contacting your local county health department for additional information. And keeping checking back here for detailed updates!

– Beth

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